Fresh Cottage Cheese & Chickpeas Salad for Sunny Days (Print Version)

Whip up a Refreshing Cottage Cheese & Chickpeas Salad! It's super easy, packed with flavor, and perfect for a light, satisfying meal. My kitchen staple!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American (Modern)
Dietary: Vegetarian, High-Protein, Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 2 cups (approx. 16 oz) full-fat cottage cheese
02 - 1 can (15 oz) chickpeas, rinsed and drained
03 - 1 English cucumber, diced
04 - 1/2 red onion, finely minced
05 - 1 cup cherry tomatoes, halved or quartered

→ Crunch & Flavor Boosters

06 - 1/4 cup fresh parsley, chopped
07 - 2 tbsp fresh dill, chopped
08 - 1/2 bell pepper (any color), diced

→ Dressing Essentials

09 - 2 tbsp fresh lemon juice
10 - 1 tbsp extra virgin olive oil
11 - 1 tsp Dijon mustard
12 - 1/2 tsp salt (or to taste)
13 - 1/4 tsp black pepper (or to taste)

→ Finishing Touches

14 - Pinch of paprika (optional)
15 - Red pepper flakes (optional)

# Instructions:

01 - First things first, let's get those veggies ready! Grab your English cucumber, red onion, cherry tomatoes, and bell pepper. Dice the cucumber and bell pepper into small, bite-sized pieces. Halve your cherry tomatoes; if they're super big, quarter them. For the red onion, finely mince it. I always try to get my knife skills on point here, but honestly, sometimes they're a little chunky, and that’s totally fine. It just adds character, right? You want everything to be roughly the same size so you get a bit of everything in each spoonful of this Refreshing Cottage Cheese & Chickpeas Salad.
02 - Next, open up that can of chickpeas. Pour them into a colander and give them a really good rinse under cold running water. This step is crucial, trust me! It washes away that starchy liquid, which can sometimes give canned chickpeas a slightly metallic taste. Drain them super well, shaking the colander a few times to get rid of any excess water. I've definitely skipped this before in a rush, and while edible, it's just not as fresh tasting. Don't make my mistakes, friend!
03 - Now for the magic! In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, and Dijon mustard. Add a good pinch of salt and a generous grind of black pepper. Whisk it vigorously until it all comes together and looks slightly emulsified. Oh, that smell of fresh lemon and olive oil? Pure bliss! This dressing is what brings the whole Refreshing Cottage Cheese & Chickpeas Salad to life. Taste it, and adjust the seasoning if you think it needs a little more zing or salt.
04 - In a large mixing bowl, gently add your prepped cucumber, red onion, cherry tomatoes, bell pepper, and the well-drained chickpeas. Now, spoon in that creamy cottage cheese. Make sure you get all of it! This is where the salad starts to really take shape, a beautiful medley of colors and textures. I sometimes get a little too excited and just dump everything in, but try to be gentle here to avoid squishing the tomatoes.
05 - Pour the zesty dressing you just made over all the ingredients in the large bowl. Now, using a large spoon or spatula, gently fold everything together. You want to make sure every single piece of veggie and chickpea gets coated in that delicious dressing and creamy cottage cheese. Don't be afraid to get in there; just mix until it's all evenly distributed. I love watching the colors blend; it’s so satisfying! This step is key for a truly amazing Refreshing Cottage Cheese & Chickpeas Salad.
06 - Once everything is mixed, give it a final taste test and adjust any seasoning if needed. Now, for the hardest part: cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time allows all those amazing flavors to meld together and deepen. Trust me, it’s worth the wait! When you pull it out, it'll be cool, vibrant, and incredibly fresh. Garnish with a little extra fresh parsley or dill, and maybe a sprinkle of paprika if you're feeling fancy. Enjoy!

# Notes:

01 - Always rinse your canned chickpeas thoroughly; it makes a huge difference in flavor and texture, learned that the hard way!
02 - Store any leftovers in an airtight container in the fridge for up to 3 days; it tastes even better tomorrow!
03 - Try adding some crumbled feta cheese for an extra salty, tangy kick – I love that variation!
04 - Serve this chilled with warm crusty bread for scooping; it’s my absolute favorite way to enjoy it.

# Equipment Needed:

01 - Large mixing bowl
02 - small whisk
03 - cutting board
04 - sharp knife
05 - colander
06 - measuring spoons and cups

# Nutrition (Per Serving):

Calories: 280
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 18g

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